Wor Tip: 'Pot-Stickers'/Shanghai Pan-Fried Dumplings

Whenever J & I opt for a Shanghainese meal out, we always order a serve of ‘Wor Tip’ otherwise also known as ‘Pan/Pot Stickers’. The name comes from the method in which they are cooked; pan-frying and steaming only one side of the dumplings as if they were stuck  to the pan. The result is a crisp-on-one-side-tender-on-the-other parcel enveloping […]

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Steamed Egg and Pork Mince with Salted Duck Egg Yolk

I love this Hakka dish for its simplicity. I associate this dish with my popo (grandma) who used to whisk this up for Sunday dinners. I remember being content polishing off a small chunk of this tasty dish (yes we have to share) with nothing else but plain rice and I would even pray I got the chunk with the […]

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Five-Spice Pork Ribs with Hard Boiled Eggs & Taufu Pok

 
 
Mom used to cook this so I’ve associated this dish with home in Malaysia. Naturally, when I first came to Australia for my studies and after the initial months of great Italian food, souvlakis, burgers with the lot, and even Chinatown food, I started to pine for this heart-warming all-in-one stew. My then Thai housemate […]

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